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Spring Onion (Scallion) Pancakes Recipe

Yields1 ServingPrep Time10 minsCook Time30 minsTotal Time40 mins

?A Spring Onion (Scallion) Pancake is a type of savory pancake made with scallions and a variety of other ingredients. The pancakes are usually served as a side dish or as an appetizer.

 250 g/8 oz/2 cups all-purpose flour
 190 ml/6 fl oz/3/4 cup boiling water,
 1 tablespoon extra
 3 tablespoons vegetable oil
 1 tablespoon oriental sesame oil
 to taste
 4 spring onions (scallions), finely chopped
 for shallow frying
1

Place flour in a bowl. Measure the boiling water and pour over flour, stir with a spoon to moisten all the flour and, as soon as cool enough to handle, knead hard for 10 minutes until smooth. Form a ball, wrap in plastic and let dough rest for at least 30 minutes.

2

Form dough into a roll and divide into 6 equal portions. Roll each portion on a lightly floured surface into thin pancakes about 25 cm (10 in) in diameter. Combine both kinds of oil, and brush some on top of pancake. Sprinkle with 1/4 teaspoon salt and 2 teaspoons chopped spring onions. Roll pancake like a Swiss roll, press ends to seal and coil up the roll like a snail. Tuck the end into the middle. Flatten with the hand, then roll once again on a lightly floured surface to a smaller pancake than the first, about 12 cm (5 in) in diameter and 6 mm (1/4 in) thick. Repeat until all the pancakes are rolled.

3

Heat a heavy frying pan and add a tablespoon of oil. When hot add 1 pancake, turn heat low and cover pan with lid. Cook for 2 minutes, then turn pancake over and cover for a further 2 minutes or until pancake is golden brown on both sides. Do not have heat too high or the pancakes will brown before the centre is cooked. Pressing centre of pancake with a frying spatula helps it to brown evenly. Cut pancakes into 6 triangular pieces. Serve warm.